Sharp AX-1100 Operation Manual With Cookbook page 47

TABLES FOR MANUAL COOKING
TABLE: COOKING WITH STEAM LOW
This setting uses a low temperature from 70°C – 95°C in 5°C increments to cook delicate items like terrines,
fl ans, fresh seafood, desserts to perfection. This programme is ideal for slow cooking meat after briefl y sear
the meat in a hot pan on a hob and where a very tender result is wanted. In the below chart you will fi nd some
examples. Use the glass tray in position 2 and the steam tray in position 3.
Food Quantity Setting
2 pieces
Entrcôte,
(each
medium
350g)
Duck 2 pieces
breast, (each
medium 350g)
8 pieces/
Pork 540g
medaillons (each
70g)
Cooking Temperature Cooking
method setting time
-Min-
STEAM
85°C 30 - 35
LOW
STEAM
85°C 30 - 35
LOW
STEAM
85°C 30 - 35
LOW
EN – 45
Instructions
Briefl y sear the meat from each
side for 1-2 minutes in a hot pan
on a hob and then transfer the
meat immediately into the steam
tray in position 3 whereas the
glass tray is insert in position 2.
Score with a sharp knife the fat
of the duck breast in a crisscross
pattern. Rub the duck breast
with salt. Then briefl y sear the
duck breast from each side for
1- 2 minutes in a hot pan on a
hob. Transfer the duck breast
immediately into the steam tray in
position 3 whereas the glass tray
is insert in position 2.
Briefl y sear the meat from each
side for 1-2 minutes in a hot pan
on a hob and then transfer the
meat immediately into the steam
tray in position 3 whereas the
glass tray is insert in position 2.
Standing
time
-Min-
-
5 - 10
-